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Roasted Breast of Chicken with Pinot Noir Sauce

Source of Recipe


Cooking Light



List of Ingredients



• 2 tsp chopped fresh thyme
  
• ½ tsp salt, divided
  
• ½ tsp freshly ground black pepper, divided
  
• ½ tsp chopped fresh rosemary
  
• 8 (6-ounce) skinless, boneless chicken breast halves
  
• ¼ cup all-purpose flour
  
• 1 Tbsp olive oil, divided
  
• 3 Tbsp finely chopped shallots
  
• 2 cups pinot noir
  
• 1½ cups fat-free, lower-sodium chicken broth
  
• ¾ tsp sugar
  
• 3 Tbsp chilled butter, cut into small pieces
  






Instructions



1. Preheat oven to 425° F.
   
   
2. Sprinkle thyme, ¼ teaspoon salt, ¼ teaspoon pepper, and rosemary evenly over chicken. Dredge chicken in flour; shake off excess flour. Heat 1½ teaspoons oil in a large skillet over medium-high heat. Add 4 chicken breast halves to pan; cook 2 minutes or until browned. Turn chicken over; cook 1 minute. Remove chicken from pan. Repeat procedure with remaining 1½ teaspoons oil and remaining chicken. Arrange chicken in a single layer on the rack of a roasting pan coated with cooking spray; place rack in pan. Bake at 425° for 12 minutes, or until a thermometer inserted into thickest part of chicken registers 160°. Remove from oven. Cover and let stand 10 minutes.
   
   
3. Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add shallots to saucepan; sauté 30 seconds, stirring frequently. Stir in wine, scraping pan to loosen browned bits. Increase heat to high; bring to a boil. Cook 10 minutes, or until wine is reduced to 1 cup. Add broth; cook 16 minutes, or until broth mixture is reduced to 1/3 cup. Remove from heat; stir in remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, and sugar. Gradually add butter, stirring constantly with a whisk, until smooth. Serve sauce with chicken.
   
   Makes 8 servings
   (Serving size: 1 breast half and about 1 Tbsp sauce)
   
   






Final Comments


Resting the chicken after roasting and then slicing against the grain, will give you juicy, tender bites. To slice against the grain, position the chicken breast on a cutting board so the part that was attached to the wing is at the top of the board; slice from this point on a diagonal down the length of the breast.